There is something undeniably comforting and indulgent about the LongHorn Steakhouse Parmesan Crusted Chicken Recipe. This dish combines tender, marinated chicken breasts with a crispy, flavorful parmesan crust that melts perfectly golden under a layer of provolone cheese. Whether you want to impress guests or treat yourself to a soulful dinner, this recipe delivers a restaurant-quality experience right in your own kitchen. The blend of tangy ranch, rich Parmesan, and a hint of garlic makes every bite crave-worthy and memorable.
Ingredients You’ll Need
Each ingredient in this LongHorn Steakhouse Parmesan Crusted Chicken Recipe is simple yet essential, contributing layers of flavor and texture that make this dish truly special. From the creamy ranch dressing to the crunchy panko, every component plays a role in building that perfect bite.
- 4 boneless, skinless chicken breasts: The star protein, providing a tender and juicy base for the flavorful crust.
- ½ cup olive oil: Adds moisture and helps infuse the marinade into the chicken.
- ½ cup ranch dressing: A creamy and herby flavor boost both in the marinade and the finishing spread.
- 3 tablespoons Worcestershire sauce: Brings depth and umami to the marinade.
- 1 teaspoon white vinegar: Adds a subtle tang to brighten the marinade.
- 1 teaspoon lemon juice: Provides fresh acidity for balance.
- 1 tablespoon minced garlic: Delivers that aromatic punch.
- ½ teaspoon black pepper: For a gentle heat and seasoning.
- ½ cup panko breadcrumbs: Creates the irresistibly crunchy topping.
- 1 teaspoon garlic salt: Infuses savory garlic flavor to the crust.
- â…“ cup shredded Parmesan cheese: Rich, nutty, and perfectly melts into the crust.
- 2 tablespoons melted butter: Binds the breadcrumb mixture for crispiness under the broiler.
- ¼ cup grated Parmesan cheese: Mixed with ranch to form a luscious cheesy spread.
- ¼ cup ranch dressing: Blended with Parmesan for topping the chicken.
- 4 slices provolone cheese: Adds a smooth, creamy layer beneath the crust.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper in a bowl. This marinade is a powerhouse of flavor that tenderizes the chicken while imparting tangy and savory notes. Add your chicken breasts to a resealable bag or shallow dish, pour in the marinade, and make sure each piece is well-coated. Seal or cover, then refrigerate for at least 2-3 hours, but ideally overnight for the juiciest, most flavorful chicken you’ll ever make.
Step 2: Prepare the Parmesan Crust
While the chicken marinates, mix panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter in a small bowl. This blend is the secret behind that addictive crunchy crust that seals in moisture while giving the dish its signature crispy topping. Stir everything until the breadcrumbs are evenly coated, and set the mixture aside to use later.
Step 3: Cook the Chicken
Heat your grill or grill pan over medium-high heat to get that perfect sear. Remove the chicken breasts from the marinade and discard any excess liquid — this helps avoid flare-ups and burning. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches a safe 165°F (74°C). The grilling not only locks in juices but gives the chicken a subtly smoky layer that complements the Parmesan crust beautifully. Once grilled, transfer the chicken to a baking sheet as you prepare for the final layering.
Step 4: Assemble and Broil
Switch your oven to broiler mode and prepare the finishing touches. Mix grated Parmesan cheese with ranch dressing to form a creamy spread, then generously slather it over each grilled chicken breast. Place a slice of provolone cheese on top, adding mild creaminess that melts perfectly during broiling. Next, sprinkle the panko Parmesan breadcrumb mixture evenly over the cheese. Pop the baking sheet under the broiler for 2-3 minutes — keep a watchful eye so the topping becomes beautifully golden brown and bubbly without burning. This final step creates the iconic parmesan crust that makes this recipe unforgettable.
Step 5: Serve
Once out of the oven, you can garnish your masterpiece with some fresh chopped parsley for a pop of color and freshness. Serve your LongHorn Steakhouse Parmesan Crusted Chicken hot and enjoy the glorious combination of crunchy, cheesy, and tender textures that come together so effortlessly.
How to Serve LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper can brighten this dish visually and flavor-wise. You might also consider lemon wedges on the side to add a fresh acidic kick for those who like a zesty contrast.
Side Dishes
This parmesan crusted chicken pairs wonderfully with creamy mashed potatoes, roasted seasonal vegetables, or a crisp garden salad. The sides should balance the richness of the chicken and complement its vivid flavors, creating a well-rounded meal.
Creative Ways to Present
For a delightful presentation, plate the chicken on a bed of sautéed spinach or wild rice pilaf. Drizzle some of the leftover marinade reduced to a light sauce or a balsamic glaze around the plate. Serving in warm rustic plates or wooden cutting boards adds a charming, cozy touch reminiscent of casual steakhouse dining.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Keeping the crust intact can be tricky, so try to place the chicken carefully to preserve its crunchy topping as much as possible.
Freezing
If you want to freeze the chicken, let it cool completely, then wrap each piece tightly in plastic wrap followed by aluminum foil or place in a heavy-duty freezer bag. Frozen chicken can be kept for up to 2 months. Note that the crust may lose some crispness upon thawing.
Reheating
To reheat while maintaining some of the crust’s crunch, warm the chicken in an oven set to 350°F (175°C) for 10-15 minutes. Avoid microwaving, which tends to make the breading soggy. If reheating from frozen, allow to thaw overnight in the fridge before warming.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would work well and offer even more juiciness. Just adjust cooking times slightly since thighs can take a bit longer to reach the proper internal temperature.
Is there a way to make this recipe gluten-free?
Yes, just substitute the panko breadcrumbs with a gluten-free breadcrumb alternative or crushed gluten-free crackers. Ensure ranch dressing and other condiments are gluten-free as well.
Can I prepare this dish without a grill?
You can definitely use a grill pan or cook the chicken on a stovetop skillet over medium-high heat. Just watch the heat carefully to get a nice sear without burning the marinade.
What can I substitute for provolone cheese?
Mozzarella or Monterey Jack are great alternatives that melt nicely. Avoid very strong cheeses as they might overpower the dressing and parmesan flavors.
How long can I marinate the chicken for best results?
Marinating for at least 2-3 hours is good, but for the fullest flavor and tenderness, overnight marination (up to 24 hours) is ideal. Beyond that, the texture might start to break down too much.
Final Thoughts
If you want a dish that feels like a warm hug on a plate, this LongHorn Steakhouse Parmesan Crusted Chicken Recipe is going to become your new favorite. It’s surprisingly easy to make but packed with layers of flavor that scream indulgence. Give this recipe a try and impress everyone at your table with that perfect combo of crispy, cheesy, and tender chicken that never fails to satisfy.
Print
LongHorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
Enjoy a delicious LongHorn Steakhouse-style Parmesan Crusted Chicken featuring tender marinated chicken breasts grilled to perfection, topped with a flavorful Parmesan-ranch spread, provolone cheese, and a crispy garlic-Parmesan breadcrumb crust broiled to golden perfection.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
For the Parmesan Crust
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- â…“ cup shredded Parmesan cheese
- 2 tablespoons melted butter
For the Topping and Assembly
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2-3 hours, preferably overnight to maximize flavor infusion.
- Prepare the Parmesan Crust: In a small bowl, mix together panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter. Stir until the breadcrumbs are evenly coated with butter and cheese. Set aside this mixture for later use.
- Grill the Chicken: Preheat your outdoor grill or a grill pan on the stovetop over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Grill the chicken breasts for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a baking sheet.
- Assemble and Broil: Preheat your oven’s broiler on high. In a small bowl, combine the grated Parmesan cheese and ranch dressing to create a creamy spread. Spread a layer of this Parmesan-ranch mixture evenly over each grilled chicken breast. Top each piece with a slice of provolone cheese, then generously sprinkle the prepared panko Parmesan breadcrumb mixture on top. Place the baking sheet under the broiler for 2-3 minutes, watching carefully, until the cheese melts and the breadcrumb topping turns golden brown and crispy.
- Serve: Carefully remove the baking sheet from the oven. Optionally, garnish the Parmesan crusted chicken with chopped fresh parsley for color and added flavor. Serve hot alongside sides such as creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked thoroughly to 165°F (74°C).
- If you don’t have a grill, a grill pan or broiler can also be used for cooking the chicken.
- Watch the chicken closely during broiling to prevent burning the cheese and breadcrumbs.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
